Autumn is my favourite season. The leaves turn into the most beautiful shades of browns, oranges and reds. You start wearing a thicker jacket as it’s dropped slightly in temperature. You rather stay in, cozied up in your favourite pj’s, with a cup of hot chocolate in your hands and watching your favourite tv shows. Autumn to me, means comfort. Some people love summer however I love being inside, nice and warm, whilst the constant rain is pouring down my window. It soothes me.
When you are stuck inside, you can’t beat a British classic to warm you up. Cottage pie is one of my favourite go-tos. I do pride myself on my cottage pie recipe. I have been tweaking it for years and instead of it being a basic potato and beef pie, It’s pretty swanky.
A mixture of beef mince and steak to give the filling more oomf, stewed in red wine, herbs, onion, carrots garlic and stock. Topped with nutmeg seasoned mash potato and generous amounts of Cambozola cheese. Blue styled brie is the ultimate seduction and really brings this Posh Cottage Pie to life. You may opt for the traditional cheddar if you like but the cambozola brings another layer of nuance to the flavour of the pie.
Rich, decadent and ultimately comforting, this heart- warming, traditional cottage pie is a crowd pleaser. I’m sure people will ask for seconds. Myself and my boyfriend’s always go up for a cheeky – extra serving.
This recipe caters for 4-6 people and is great the next day. I think because the meat oozes in the red wine gravy for longer so the meat absorbs all the flavours.
Serve up with some short stem broccoli and seasonal asparagus and you have yourself a truly hearty meal to warm up the whole family.
I have no doubt that you will love this Posh cottage pie. It’s:
- Crowd- Pleasing
My meat and mashed potato pie is a winter warmer favourite!I f you do make this ‘Posh Cottage Pie’ recipe or any similar dishes like ‘Cowboy Steak & Chocolate Stout’ & ‘Creamy Sausage Tart‘ ‘Vegan Sausage & Lentil Shephard’s Pie‘ then leave a comment or tag a photo on my Instagram or Twitter, Facebook. Cheers my food besties. Ciao for now!
- 2 Tablespoon Olive Oil
- 500g Sirloin Steak, Cut Into Chunks
- 500g 10% Beef Mince
- 300ml Red Wine
- 800ml Beef Stock
- 80g Chestnut Mushrooms, Thinly Sliced
- 1 Carrot, Peeled & Finely Sliced
- 2 Garlic Cloves, Peeled & Finely Diced
- 1 Red Onion, Thinly Sliced
- 2 Bay Leaves,
- Fresh Thyme off 3 Sprigs
- 2 Tablespoon Red Onion Chutney
- 1 Tablespoon Balsamic Vinegar
- 1 Heaped Tablespoon Beef Gravy Granules
- 1 Tablespoon Tomato Pureé
- 2 Tablespoon Worcestershire sauce
- Salt & Pepper, To Taste
- 4 Large Baking Potatoes, Peeled
- 25g Butter
- 50ml Milk
- 100g Cambozola Cheese. Cut into Slithers
- 1/2 Teaspoon Nutmeg Powder
- Salt & Pepper, To Taste
- On a high heat, heat your olive oil and brown your mince and steak along with your onions.
- Once cooked, add your garlic red wine and bring it to the boil.
- Reduce the heat slightly and pour the beef stock along with the vegetables and herbs.
- Bring to a simmer and cook for 45 minutes uncovered.
- The gravy should have thickened by this point. Give it a good stir and add about 100ml if the liquid has become blubbery.
- Add your red onion chutney, balsamic vinegar, gravy granules, tomato puree and Worcestershire sauce to the mix and stir well. Season with salt and pepper.
- Lower the heat and simmer for another 30 minutes.
- Meanwhile, make your mash potato topping and preheat the oven to 180ºC/350ºF/gas 4. In a large saucepan, cover the potatoes in salted water, bring to the boil and cook until tender. Once done, mash well with butter and milk then season with salt, pepper and nutmeg.
- Take the filling off the hob and scoop it into an ovenproof dish. Top with the mash and evenly spread it all over the filling. With the curved side of the fork, ruffle the top to give the topping peaks.
- Lastly, add the slithers of the cambozola cheese on top of the mash potato and place in the oven for 40 minutes.
- Serve generously with season green vegetables.